Description
These Stuffed Mushroom Eyeballs are a spooky, cheesy, and delicious appetizer perfect for Halloween parties. They feature savory cream cheese filling, crispy breadcrumbs, and black olive “pupils” that resemble creepy eyeballs.
Ingredients
Scale
- 20 large white button mushrooms, stems removed and cleaned
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 10 large black olives, halved crosswise
- Optional: Red gel food coloring or tomato paste (for bloodshot effect)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean mushrooms with a damp towel and remove stems. Finely chop stems and set aside.
- Heat olive oil in a skillet over medium heat. Cook chopped stems, shallot, and garlic for 3–4 minutes until softened.
- In a bowl, combine sautéed mix with cream cheese, Parmesan, breadcrumbs, parsley, oregano, salt, and pepper until creamy.
- Spoon or pipe mixture into mushroom caps, mounding slightly on top.
- Press a halved olive in the center of each filled mushroom. Decorate with red gel or tomato paste for a bloodshot look.
- Arrange on baking sheet and bake 15–18 minutes until golden and bubbling. Cool slightly before serving.
Notes
- Don’t skip drying mushrooms; excess moisture makes them soggy.
- Balance filling amounts to prevent spillover during baking.
- Olives are key for the eyeball look; don’t omit them.
- For spicier bites, add red pepper flakes or hot sauce to the filling.
- Best eaten fresh but can be prepped up to 24 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom eyeball